Warm eggplant, beef and snake bean salad

The crisp texture of snake beans plays with the succulent steak and eggplant to create a winning meal.

Recipe «Warm eggplant, beef and snake bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 450g piece sirloin steak, at room temperature, 1 1/2 tbsp peanut oil, 1 bunch snake beans, halved, 6 Japanese eggplant, halved lengthways, 1 1/2 cups coriander leaves , 1 1/2 cups mint leaves, 6 shallots, thinly sliced, 1 clove garlic, crushed , 1/4 cup fish sauce, 1/3 cup lime juice.

Ingredients:

• 450g piece sirloin steak, at room temperature 
• 1 1/2 tbsp peanut oil 
• 1 bunch snake beans, halved 
• 6 Japanese eggplant, halved lengthways 
• 1 1/2 cups coriander leaves 
• 1 1/2 cups mint leaves 
• 6 shallots, thinly sliced 
• 1 clove garlic, crushed 
• 1/4 cup fish sauce 
• 1/3 cup lime juice 

Instructions

1. Preheat a barbecue or char-grill pan until hot. Brush steak with 2 teaspoons oil and season to taste with salt and pepper. Barbecue, turning regularly, for 13-15 minutes or until cooked to your liking. Remove from heat. Cover and set aside to rest in a warm place.
2. Meanwhile, cook beans in a saucepan of boiling salted water for 2-3 minutes or until tender. Drain and refresh in iced water then drain again. Toss eggplant with remaining oil and barbecue over high heat, turning once, for 6 minutes or until tender.
3. Combine herbs, shallots, garlic, fish sauce and lime juice in a large bowl.
4. To serve, thinly slice steak then layer among plates with herb mixture, eggplant and snake beans.